Sundried tomato and cashew dip

Sundried tomato and cashew dip

0:05 To Prep
0:00 To Cook
10 Servings
Average Rating
Difficulty Easy

try this dipf or a flavour-packed dip that takes minutes and is healthy and preservative-free.


  • 1 clove Garlic, peeled
  • 1/2 Red capsicum, deseeded, quartered
  • 40g Parmesan cheese
  • 120g sun- or semi-dried tomatoes
  • 125g Cashews
  • 2 Tbsn white vinegar or verjuice
  • 4 Tbsn Olive oil

Step 1

Insert Multiblade. Add garlic, capsicum, cheese. QuickPulse 5 sec. Scrape down.

Step 2

Add remaining ingredients. QuickPulse 5 sec. Scrape down and repeat until desired consistency. Keep refridgerated.

Chef's Tips

Parmesan can be substituted with your preferred cheese. Ideally use a hard cheese like cheddar to keep the consistency.

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